Chicken and Rice (Print Version)

# Ingredients:

01 - 1/4 cup olive oil.
02 - 2 tablespoons butter.
03 - 2 large carrots, shredded (about 1 cup).
04 - 1 medium onion, diced.
05 - 2 teaspoons garlic, minced.
06 - 2 teaspoons salt, divided.
07 - 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces.
08 - 1/2 teaspoon pepper.
09 - 1 cup white wine.
10 - 5 cups hot chicken broth.
11 - 2 cups Jasmine rice.
12 - 1/4 cup fresh Italian parsley, finely chopped.
13 - 1/2 cup parmesan cheese.

# Instructions:

01 - Place heavy soup pot on stove over medium heat.
02 - Add olive oil and butter to pot.
03 - Once butter melts, add carrots, onion, garlic, and 1 teaspoon salt. Saute until tender, about 10 minutes, stirring occasionally.
04 - Add chicken, remaining salt and pepper. Brown on all sides, 8-10 minutes.
05 - Turn heat to high, add wine. Cook until mostly evaporated, stirring occasionally.
06 - Add hot broth and rice. Bring to boil, cover, reduce heat to low and cook 15-20 minutes until rice is done.
07 - Turn off heat. Stir in parsley and parmesan cheese. Keep covered to stay warm.

# Notes:

01 - Can add Italian seasoning or basil for extra flavor.
02 - Can use pre-cooked or rotisserie chicken to save time.

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